Perfect Paleo Casserole Recipe
Serves: 4 servings
  • 4-5 cups broccoli florets, from about 3 heads broccoli
  • 2 Tbs. coconut oil or olive oil
  • 1 cup sliced mushrooms, such as button or shiitake
  • 4-5 green onions, sliced thinly
  • 1 can wild salmon, flaked -- recommended brand available here (substitute 1-2 cups cooked shredded chicken)
  • 4 eggs
  • ½ cup paleo mayonnaise, get a free jar from Thrive here
  • ½ cup full-fat canned coconut milk, recommended brand here
  • Pinch of salt
  • Pepper
  • Smoked paprika, optional
  1. Preheat the oven to 350 and have ready a small (8x8) casserole dish.
  2. Bring a pot of water to a boil, add a big pinch of salt, and boil the broccoli until just tender but still slightly crisp. Drain and set aside.
  3. Meanwhile, heat the oil in a saute pan over medium heat. Add the mushrooms and don't stir for a minute or two, until fragrant and golden on one side. Then stir and saute until tender.
  4. In a bowl, whisk together the eggs, mayo, coconut milk, a pinch of salt, and some pepper.
  5. In the casserole dish, combine the broccoli, mushrooms, salmon, and green onions. Spread evenly in a dish. Pour the egg mixture evenly over the veggie mixture, and press down the veggies into the eggs.
  6. Sprinkle with smoked paprika. Bake for 40 minutes, until set. Cool for 10 minutes before enjoying. Leftovers keep well in the fridge for a few days.
As indicated above, feel free to substitute shredded chicken for the salmon. Alternatively, you can use cooked, crumbled sausage or ground meat. You can also double the recipe and use a 9x13 casserole dish.
Recipe by Empowered Sustenance at